Growing up around farming in Lincolnshire, the land was always in my blood, though I was steered toward a more 'traditional' path at school. I studied Real Estate Management at University, which led to a successful 10-year career as a Chartered Surveyor in London. However, after climbing that ladder, I realised the view from the top wasn't what I’d hoped for. I missed the connection to the earth.
I was exploring a return to agriculture when a friend asked: 'Have you looked at the English wine industry?' That question changed everything. As I researched and met people in the sector, I found exactly what I was looking for: the ability to work the land and create a tangible, premium product that requires hands-on 'field time' rather than just sitting in a tractor. What truly sold me, though, was the community; the people I met were so incredibly generous with their time and knowledge.
I originally planned to gain experience in Spain, but when COVID travel restrictions kept me in the UK one Christmas, I began looking for local opportunities. In March 2021, I found an apprenticeship at Plumpton College and Saffron Grange, and I haven't looked back since.
Tell us a bit about your current role.
A vineyard manager’s day in England is a blend of precision science, physical stamina, and reactive problem-solving. Most days start with a walk through the rows, scouting for the specific challenges of the UK climate, such as mildew pressure or nutrient deficiencies. It's not just overseeing the land; it is also managing a team of workers, ensuring that tasks like pruning or canopy management are executed to a high standard. While there might be plenty of time on a tractor for mowing, cultivating, trimming or spraying in the growing season, a significant portion of the day is also spent on the technical side—analysing soil data, maintaining spray diaries for accreditation, and planning for the logistical "intensity" of the upcoming harvest.
Because the role is dictated by the weather, there is no true "standard" routine, but rather a seasonal flow. In the winter, the days are consumed by data analysis and planning for the year ahead or the quiet, repetitive precision of pruning. Come spring and summer, the pace accelerates into a race against the clock to manage frost risks and tuck-in rapidly growing shoots to maximise sunlight. By autumn, it then revolves around ripeness levels and weather windows, often working long, adrenaline-fueled hours to ensure the crop is picked at its peak. It is a role that demands you be as comfortable with a spreadsheet as you are with a pair of secateurs.
What has been your career highlight to date?
Managing and executing the bumper vintage that was 2023, in only my second year as Vineyard Manager.
Are there any emerging trends in the wine industry or in your role that you are excited about?
The introduction of technology to improve quality, efficiency and hopefully eco-systems.
